Ingredients
Tuna Casserole
- ½ tsp Salt
- 5 oz Egg noodles
- ½ TBSP Butter divided plus some for greasing pan
- 6 oz Tuna fish (packed in water) well drained
- 7 oz Cream of mushroom soup
- ½ cup Half and half
- ⅓ cup Green peas
- 3/4 cups Cheddar cheese shredded
- ¼ cup Seasoned bread crumbs
- 3/4 TBSP Parmesan cheese shredded
Vegetables
- ½ cup Carrots sliced into rounds
- 1 cup Green beans ends trimmed
- ½ cup Broccoli cut into small florets
Garlic Bread
- 2 slices Crusty bread
- 1 clove Garlic minced
- 2 TBSP Butter
Spritzer
- 12 oz Orange juice cold
- 12 oz Sparkling water cold
Instructions
- Preheat the oven to 375° F (190°C).
- Prep the ingredients per the instructions above.
- Bring a pot of salted water to a boil. Cook the noodles according to the instructions on the package. Once tender, drain well.
- Grease a baking dish using butter. Set aside. Drain the tuna and flake with a fork.
- In a large bowl, mix the mushroom soup with half and half. Add the cooked noodles, tuna, peas, and butter. Season with salt and pepper. Mix everything together well and pour it into the buttered baking dish.
- Top with cheddar cheese, bread crumbs, and parmesan cheese.
- Bake for 30 minutes or until bubbly and the top is golden brown.
- Place vegetables in a large skillet and cover with water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
- Toast the bread. Then spread with garlic and butter.
- Mix together the orange juice and sparkling water.
- Serve the casserole with vegetables, garlic bread, and spritzer.
Nutrition
Calories: 918kcal | Carbohydrates: 102g | Protein: 51g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 2203mg | Potassium: 708mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1016IU | Vitamin C: 11mg | Calcium: 462mg | Iron: 4mg
Tuna Casserole
Ingredients
Tuna Casserole
- ½ tsp Salt
- 5 oz Egg noodles
- ½ TBSP Butter divided plus some for greasing pan
- 6 oz Tuna fish (packed in water) well drained
- 7 oz Cream of mushroom soup
- ½ cup Half and half
- ⅓ cup Green peas
- 3/4 cups Cheddar cheese shredded
- ¼ cup Seasoned bread crumbs
- 3/4 TBSP Parmesan cheese shredded
Vegetables
- ½ cup Carrots sliced into rounds
- 1 cup Green beans ends trimmed
- ½ cup Broccoli cut into small florets
Garlic Bread
- 2 slices Crusty bread
- 1 clove Garlic minced
- 2 TBSP Butter
Spritzer
- 12 oz Orange juice cold
- 12 oz Sparkling water cold
Instructions
- Preheat the oven to 375° F (190°C).
- Prep the ingredients per the instructions above.
- Bring a pot of salted water to a boil. Cook the noodles according to the instructions on the package. Once tender, drain well.
- Grease a baking dish using butter. Set aside. Drain the tuna and flake with a fork.
- In a large bowl, mix the mushroom soup with half and half. Add the cooked noodles, tuna, peas, and butter. Season with salt and pepper. Mix everything together well and pour it into the buttered baking dish.
- Top with cheddar cheese, bread crumbs, and parmesan cheese.
- Bake for 30 minutes or until bubbly and the top is golden brown.
- Place vegetables in a large skillet and cover with water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
- Toast the bread. Then spread with garlic and butter.
- Mix together the orange juice and sparkling water.
- Serve the casserole with vegetables, garlic bread, and spritzer.
Nutrition
Calories: 918kcalCarbohydrates: 102gProtein: 51gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 173mgSodium: 2203mgPotassium: 708mgFiber: 5gSugar: 33gVitamin A: 1016IUVitamin C: 11mgCalcium: 462mgIron: 4mg
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